Lemon thyme is one of those garden superstars that adds a bright, zesty kick to just about any dish. Plus, it’s great for a little wellness boost! If you want to get the most out of this fragrant herb, you’ve got to know the secrets of a perfect harvest. Here is everything you need to know about how and when to pick your lemon thyme.
Timing is Everything
When it comes to harvesting lemon thyme, timing is the secret sauce for getting that peak flavor. You’ll want to head out to the garden a few days before the plant starts to bloom. The best time of day? Early morning, right after the dew has evaporated but before the midday sun gets too hot. Once those flowers pop up, the essential oils start to dip, and the leaves can take on a bit of a bitter edge. If you wait too long, it won’t have that signature zing for your marinades or salads.
Harvesting Tips for a Happy Plant
Lemon thyme is too good to just hack away at randomly! Think of your harvest as a strategic pruning session that actually helps the plant live longer. When you’re snipping back the stems, make sure to leave a little bit of green growth behind so the plant can bounce back. It’s actually a good idea to give the whole bush a light trim, even if you don’t need a ton of herbs right away. This keeps the plant bushy and prevents it from getting too woody. While you’re at it, feel free to snip off any dried-out stems to keep things looking tidy.
How to Store Your Bounty
If you end up with a bumper crop, don’t let it go to waste! There are a few great ways to preserve that citrusy goodness for later:
- Freezing
- Drying
- Infusing in oil
Unlike some herbs that lose their punch when they’re dried, lemon thyme actually holds onto its flavor really well. You can dry it the old-fashioned way by hanging it up, or use an oven or dehydrator. Freezing is also a fantastic option because you can just grab a pinch whenever you’re cooking. And if you really want to feel fancy, try making your own lemon thyme-infused olive oil—it’s a total game-changer for dressings!
